Chi Fung Cake
By VicentaLakin
It's been so many times since I started making this twilight cake that I can't get it out, and most of the products are pie-like, and then it turns out that the flow of protein is the key to the success of the cake, and that's basically what happens。
- milk fragrance
- roast
- several hours
- simple
Steps for Chi Fung Cake
1
Get ready for raw materials。
2
Clear and yellow。
3
The yolk is added to the milk, the salad oil is evenly distributed, and the low powder is passed over the human yolk liquid。
4
The yolk adds milk, and the salad is even。
5
The yolk is added to the milk, the salad oil is evenly distributed, and the low powder is passed over the human yolk liquid。
6
Low powder is passed over human yolk。
7
Low powder and egg fluid mixing。
8
The white sugar is added to the protein three times, and the protein is passed to the pointy pointy pointer that can be pulled out of the omelet。
9
Adding the well-spreaded protein to the paste。
10
Next time you add protein, you can do it in three to four parts。
11
The paste of the cake is in the mold。
12
The oven can be preheated at 160 degrees in the middle 60 minutes。
13
It's cool。Chi Fung Cake Make Tips
To judge if the egg whites are beaten enough, the simplest method is to check if the whisk can pull up a small, sharp peak; over-beating or under-beating will both affect the final product. Whether adding flour or folding in the egg whites, avoid stirring in circles; instead, use a folding motion like stir-frying and keep the movements small, as these factors affect the rising of the cake. Monitor the color changes during baking; if it gets too dark, cover it with aluminum foil. Once baked, invert the cake and let it cool before removing it from the mold.